Cold Cheese Souffle Recipe
Ingredients
| Gruyere cheese | 3 Ounce, grated | |
| Parmesan cheese | 1/3 Ounce, grated | |
| Dijon Mustard | 1/2 Teaspoon | |
| Chicken stock | 8 Ounce | |
| 2 tablespoons tarragon vinegar | ||
| Double cream | 12 Ounce | |
| Cayenne pepper | 1 Pinch | |
| Breadcrumbs | 3 Tablespoon | |
| Stuffed olives | ||
| 1 tablespoon gelatine salt and pepper | ||
| 1 tablespoon gelatine salt and pepper | ||
Directions
In a bowl, mix well 3 oz. grated gruyere cheese, 3 1/2 oz. parmesan cheese, 1/2 teaspoon Dijon mustard and 1 pinch of cayenne pepper.
Salt and pepper to taste.
Soften 1 tablespoon gelatine in 2 tablespoons of chicken stock.
Let it stand 5 minutes.
Heat the rest of the stock and dissolve gelatine in the hot stock.
Stir in the cheese mixture.
When well mixed, stir in 2 tablespoons tarragon vinegar.
Whip 12 oz. double cream.
Whip the cheese mixture.
When frothy and light fold in the cream.
Chill in the refrigerator until set.
To serve, make a mound on a round plate with a ring of stuffed olives around the outer edge.
Sprinkle with breadcrumbs browned in very little butter and cooled.
Salt and pepper to taste.
Soften 1 tablespoon gelatine in 2 tablespoons of chicken stock.
Let it stand 5 minutes.
Heat the rest of the stock and dissolve gelatine in the hot stock.
Stir in the cheese mixture.
When well mixed, stir in 2 tablespoons tarragon vinegar.
Whip 12 oz. double cream.
Whip the cheese mixture.
When frothy and light fold in the cream.
Chill in the refrigerator until set.
To serve, make a mound on a round plate with a ring of stuffed olives around the outer edge.
Sprinkle with breadcrumbs browned in very little butter and cooled.
Chef
